When I was younger i used to hate coleslaw, with all that mayonnaise! This slaw is nothing like that…I’ve added Sesame Seeds, Edamame & Wasabe Paste to give it an Asian twist. The Lemon-Lime dressing replaces the usual Mayo combo, making it a refreshing salad, or you could jazz it up with the second option: Miso Dressing. It’s a great way to eat your cabbage – which is very, very good for you! My Avocado wasn’t ripe enough, but be sure not to leave it out in yours when you make this. To turn this salad into a meal, I often add Smoked Tofu = Delightful…
Ingredients:
1 Large Carrot, julienned
3-4 Napa Cabbage (white) leaves, shredded
handful of shredded Red Cabbage
2 Celery Stalks, julienned
1/4 Onion, julienned
handful of Bean sprouts, halved
1/4 cup Frozen Edamame beans, defrosted
1/2 Avocado, diced
sprinkle of Black Sesame Seeds
1 Tblsp. chopped, fresh Coriander
Smoked Tofu, cubed (optional)
Dressings:
Lemon-Lime-Wasabi
juice of 1 Lime
juice of 1/2 Lemon
Olive Oil (equal amount to lemon/lime juice)
1/2 tsp. Wasabi Paste
dash Sesame Oil
1 tsp. Soy Sauce (optional)
Miso-Wasabi
1 Tblsp. Brown Rice Vineagar
1 Tblsp. Tamari/Soy Sauce
1 tsp. White Miso paste
1/2 tsp. Wasabi Paste
dash of Sesame Oil
dash of Agave Syrup
1-2 Tblsp. Olive Oil
Method:
Place all ingredients in bowl, adding Avocado and Coriander last. Mix Dressing in a jar or small bowl, and pour over Salad. Gently combine. Let sit for a few minutes for flavours to blend.
